Chicken Cacciatore for Two
Syncing the sauce and the chicken made all the difference for this rustic supper.
Why This Recipe Works
Cacciatore, which means “hunter-style” in Italian, refers to a rustic dish of freshly caught game, foraged mushrooms, and rosemary that’s traditionally long-simmered and served after a hunt. It’s since become a ubiquitous Italian American dish, with bone-in chicken and chunky tomatoes and peppers added to the saucy braise. But once cooked through, the chicken often needs to be removed from the pot to avoid dryness while the sauce finishes reducing. For an easier weeknight version for two, we synced the sauce and the chicken to finish at the same time. We used chicken leg quarters: The dark meat stays juicier longer than white meat so the window of time to cook them is more flexible; plus, they kept the dish feeling rustic at a great price. We preferred the sweetness and brightness of red bell pepper to green, and we caramelized the tomato paste to develop complexity. Sharp, light white wine added acidity to balance the sweet tomatoes and peppers. We covered the skillet on the stovetop to let the chicken cook through. We then removed the lid and kept the forgiving leg quarters in the pan as the sauce reduced.
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